Nutritional facts
<b>Per 1 tbsp (15 mL):</b> about

Sodium19 mg

Proteintrace

Calories14.0

Total fat0 g

Cholesterol0 mg

Saturated fat0 g

Total carbohydrate4 g

%RDI

Iron1.0

Folate1.0

Vitamin A5.0

Vitamin C18.0

Method

Using tip of knife, score X on bottom of each tomato. In large pot of boiling water, blanch tomatoes for 1 to 2 minutes or just until skins start to loosen. Drain and plunge into cold water. Slip off skins; chop tomatoes to make about 9 cups (2.25 L).